Thursday, October 9, 2014

Recipe: Ricotta Gnocchi in Brown Butter Sage Sauce

Ricotta Gnocchi in Brown Butter Sage Sauce
Us Weekly
3.5 stars

I found this "foolproof" ricotta gnocchi recipe from Masterchef winner Courtney Lapresi in Us Weekly of all places.  Foolproof?  Not exactly, but it was quite good and one that we will use (and base our own recipes off of) in the future.

  • 1 cup all-purpose flour, plus more for dusting
  • 8 oz ricotta
  • 1/2 cup grated Parmesan
  • 2 large eggs, beaten
  • 1/2 tsp salt
  • 4 tbsp unsalted butter
  • 3 to 4 fresh sage leaves
  • 1/2 cup frozen peas, thawed
  • 1 tbsp lemon zest

In a large bowl, combine flour, ricotta, Parmesan, eggs and salt, using a spoon, until just incorporated into a soft dough. 

On a well-floured work surface, shape dough into two ropes, 1-inch in diameter and 18 inches long. Using the back of a floured butter knife, cut the rope into 1-inch pieces. Indent each gnocchi using the tip of your index finger. 

Bring a large pot of salted water to a boil; working in small batches, cook gnocchi until they float to the top, 2 to 3 minutes. Using a slotted spoon, transfer gnocchi to a colander to drain. In a pan over medium-high heat, melt butter; add sage and continue cooking until butter begins to brown but not burn, 2 minutes. Transfer gnocchi to pan and cook until they brown on both sides, tossing often, 3 minutes. Stir in peas and zest and continue cooking until heated throughout. Season with salt and freshly ground black pepper. Serves 4 (makes about 36 gnocchi)

Few notes:
  • The recipe above is not the recipe that was in Us Weekly -- for some reason, I can't find the recipe that I tore out of the magazine!  The modified recipe above is from Self Magazine which  calls for part skim ricotta and doesn't include pancetta.
  • The dough was extremely sticky and not "formable" so we added almost a cup more of the flour.
  • Cooked 3 oz pancetta with the butter.
  • We couldn't taste the sage (and we added 8 leaves) -- needs more sage!

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